How To Make Leftover Turkey Pot Pies
Give holiday leftovers a yummy makeover with these turkey pot pies made with veggies base, filled with peas and gravy, and topped with golden pie crust.
Serves:
Ingredients
- 4tbspunsalted butter
- ½cupsweet onion,diced
- ½cupcarrots,diced
- ½cupcelery,diced
- 2cupscooked turkey,chopped
- ¼tspsalt
- ¼tspblack pepper
- 2tbspall-purpose flour
- 2cupsstock,chicken or turkey
- ½cupfrozen sweet peas
- ½tspfresh thyme,optional
- 29-inch pie crusts,store-bought or homemade
- 1egg,plus 1 tbsp water, whisked, for brushing
Instructions
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Preheat oven to 350 degrees F.
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Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery.
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Cook for 3 to 4 minutes until the vegetables start to soften. Stir in chopped turkey and season with salt and pepper.
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Add flour to the filling and stir until the mixture is smooth. Cook for 1 to 2 minutes to cook out the flour taste.
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Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the ¼ cup.
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When the gravy is done, add peas and fresh thyme and remove from heat.
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Divide the pot pie filling between ramekins. Fill ramekins up about ¾ of the way full to prevent overflowing.
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Cover ramekins with a top piece of pie crust, either store-bought or homemade.
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Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.
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Bake the turkey pot pies at 350 degrees F for 20 to 25 minutes, or until the crust is golden brown around the edges and in the center.
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Let the pot pies cool for a few minutes before serving.
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Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350-degree F oven until warmed through and piping hot.
Nutrition
- Calories: 412.67kcal
- Fat: 23.01g
- Saturated Fat: 9.91g
- Trans Fat: 0.25g
- Monounsaturated Fat: 8.33g
- Polyunsaturated Fat: 2.73g
- Carbohydrates: 35.96g
- Fiber: 1.98g
- Sugar: 2.44g
- Protein: 15.02g
- Cholesterol: 72.41mg
- Sodium: 448.01mg
- Calcium: 27.04mg
- Potassium: 276.00mg
- Iron: 1.47mg
- Vitamin A: 127.81µg
- Vitamin C: 4.95mg
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